The new season’s flavours of young broad beans and baby leaves tossed with warm pancetta are beautifully balanced with the saltiness of feta.
TO DRINK: Zoetendal Sauvignon Blanc is crisp and dry, with firm acidity and a lingering aftertaste – ideal for salads.
Warm broad bean, pancetta and feta salad with a fresh lemon and herb dressing
Ingredients
Dressing
- 120ml extra virgin olive oil
- 60ml (¼ cup) freshly squeezed lemon juice
- 45ml (3 tbsp) fresh herbs (such as mint, basil, parsley or coriander), finely chopped
- 5ml (1 tsp) brown sugar
- salt and freshly ground black pepper, to taste
Salad
- 300g broad beans
- 15ml (1 tbsp) olive oil
- 150g pancetta, diced
- 200g baby salad leaves
- ½ red onion, finely sliced into strips
- 100g feta
Instructions
1
For the dressing, whisk all the ingredients together and set aside.
2
For the salad, blanch the broad beans in a pot of salted boiling water and shell. Set aside, working quickly so that the beans remain warm.
3
In a separate pan, heat the olive oil and sauté the pancetta until heated through and slightly crisped. Set aside and keep warm.
4
Divide the salad leaves between four bowls. Top with the beans, pancetta, onion and feta. Drizzle with the dressing and serve immediately.
